Mandioca com Miudezas (Cassava with Offal) is a traditional Mozambican recipe for a classic stew of chicken giblets in a cassava, tomato and onion base with chickpeas that's flavoured with curry powder. The full recipe is presented here and I hope you enjoy this classic Mozambican version of: Cassava with Offal (Mandioca com Miudezas).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
The use of curry powder in this recipe makes this an unusual curry from Mozambique prepared with the cheap protein of chicken offal.
Ingredients:
1kg cassava tubers, peeled
6 tomatoes, blanched, peeled and de-seeded
2 onions, chopped
1 tbsp curry powder (Rajah brand is typical)
500g chicken giblets (necks, feet, hearts, livers, kidneys)
2 garlic cloves
6 tbsp olive oil
200g chickpeas (dried African chickpeas do not need soaking and pre-boiling, if cooking this elsewhere, soak the chickpeas over night and boil for about 60 minutes before use)
Method:
Bring a pot of lightly-salted water to a boil. Chop the cassava and add to the pot with the chickpeas. Cook for about 30 minutes, or until tender. Drain the cassava and chickpeas and set aside.
Wash and clean the offal then cut into serving-sized pieces. Heat the oil in a pan, add the tomatoes, onions, garlic and offal and fry for 2 minutes. Scatter over the curry powder and stir to combine.
Continue cooking for about 10 minutes, or until all the meat pieces are done through.
Serve hot, accompanied by the cassava and chickpea mixture. Traditionally this is served with a salad of cucumbers and carrots.
)
